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Baked Green Chile Mac & Cheese by Doug Scheiding

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2

Mesquite

This baked green chile mac and cheese recipe from Doug Scheiding is wood-fired flavor amplified. Cold-smoked cheddar and mozzarella cheeses combine with roasted green chiles for a southwestern take on this classic side dish.

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  • 16 Ounce freshly shredded cheddar cheese

  • 8 Ounce freshly shredded mozzarella cheese

  • 6 Tablespoon (3/4 stick) unsalted butter

  • 16 Ounce dried large elbow noodles

  • 2 1/2 Cup half-and-half, plus ore as n

  • 2 Cup heavy cream

  • 8 Ounce Cream Cheese, Cut into Small Pieces

  • 16 Ounce roasted green chiles

  • 2 Tablespoon Traeger Prime Rib Rub

  • 1

    When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes.

    165 ˚F

  • 2

    Spread the cheddar and mozzarella cheeses in an even layer on a shallow pan or baking sheet. Place the pan on the grill grates, close the lid, and smoke for 30-40 minutes. Remove from the grill.

    • 16 Ounce freshly shredded cheddar cheese

    • 8 Ounce freshly shredded mozzarella cheese

  • 3

    Increase the Traeger temperature to 300℉. Place the butter in a large disposable aluminum half pan and set the pan on the grill grates. Close the lid and let the butter melt completely, then remove the pan from the grill.

    300 ˚F

    • 6 Tablespoon (3/4 stick) unsalted butter

  • 4

    Add the elbow noodles, half-and-half, heavy cream, 16 ounces of the smoked cheddar, all of the mozzarella, the cream cheese, and green chiles and mix to combine.

    • 16 Ounce dried large elbow noodles

    • 2 1/2 Cup half-and-half, plus ore as n

    • 2 Cup heavy cream

    • 8 Ounce Cream Cheese, Cut into Small Pieces

    • 16 Ounce roasted green chiles

  • 5

    Return the pan to the grill. Close the lid and bake, stirring every 20 minutes, until the noodles are tender and the sauce is creamy, about 2 hours total. If the sauce looks too dry, add another splash of half-and-half and stir to combine. During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Traeger Prime Rib Rub.

    • 2 Tablespoon Traeger Prime Rib Rub

  • 6

    Remove the mac and cheese from the grill and serve hot. Enjoy!

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